When you are in the mood for something sweet and chocolaty, but not too rich, then this is the cake for you. It is wonderfully light and gooey and makes a perfect dinner party or supper dessert served with ice cream and berries.
serves: 8 to 10
preparation: 20 minutes
baking: 40 minutes
cooling: 35 minutes
freeze: Yes
200g (7oz) good-quality (60% cocoa) dark dairy-free chocolate
1 tbsp brandy
1 tbsp strong black coffee
150g (5½oz) caster sugar
150g (5½oz) dairy-free spread
100g (3½oz) ground almonds
5 medium eggs, separated
Cocoa powder, for dusting
equipment
20cm (8 inch) deep round tin
* Preheat the oven to 180°C/160°C fan/Gas 4. Grease the cake tin and line the base and sides with baking parchment.
* Place the chocolate, brandy, coffee, sugar and dairy-free spread into a heatproof bowl and place over a pan of simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir well and once melted, remove from the heat and leave to cool.
* Stir in the ground almonds, then the egg yolks, one by one, until all are combined.
* In a separate clean and dry bowl, use a hand-held electric mixer on a high speed to whisk the egg whites until they form soft peaks. Carefully fold the whisked egg whites into the chocolate mixture until combined.
* Spoon the mixture into the prepared tin, levelling the surface with the back of a dessert spoon.
* Bake in the oven for 35 to 40 minutes, depending on how squidgy you like your torte to be.
* Remove the baked cake from the oven, leaving it to cool in the tin for 15 minutes, then remove from the tin and finish cooling on a metal cooling rack. Dust with cocoa powder.